Sunday, July 8, 2012

Strawberry Preserves!

LOOK! I made strawberry jam syrup all by myself!

This was only my 3rd attempt at canning, second making jam, and first by myself. It tastes delicious, but just hasn't set right. I am reading that strawberries are particularly temperamental, and I goofed a bit on when to add the sugar and pectin, so I don't feel too bad about it.

Do you have any tips to share? Recipes that call for strawberry syrup? I'm all ears!

1 comment:

I've found that when canning and using pectin, following the directions (especially measurements) is the most important step! I made strawberry syrup once too because I doubled my recipe for jelly but didn't double the pectin. It's great on ice cream, french toast, pancakes, waffles... Strawberry waffle sundaes are the best!